Grilled Redfish on the Half Shell
As a native Texan, I feel obligated to share an iconic seafood dish from the Gulf: grilled redfish on the half shell. Cooking on the half shell means keeping the skin and scales intact with the fillet. Doing so creates a barrier between the heat and the meat, which locks in moisture. The beauty of...
- Servings: 4
Source: themeateater.com
Ingredients
- pounds of redfish with skin on
- Harissa paste
- of plain kefir or greek yogurt
- oil
- of mixed dried chiles
- of garlic, smashed
- ground caraway seeds
- ground coriander seeds
- ground cumin seeds
- white wine vinegar
- fine grain salt
- olive oil